• Grilled Flanken Style Korean Short Ribs (Galbi or Kalbi)

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    Grilled Flanken Style Korean Short Ribs (Galbi or Kalbi)
    Prep: 10 min Cook: 6 min Servings: 8
    by John Spottiswood
    300 recipes
    I adapted this recipe from one in Bon Appetit and another from Chef John ( Chef John recommended blending an asian pear into the marinade to help tenderize the meat. I didn't have an asian pear, so I substituted a fuji apple and reduced the sugar slightly. I thought the resulting marinade, and ribs, were excellent, and so did all of our guests. It's possible that an asian pear would have been better, but with all of the other seasonings I would be surprised if anyone would notice the difference. This cut of meat, cooked in this manner, is so lusciously tender that you can't help but love it!


    • 1 cup soy sauce
    • 1/2 cup mirin (sweet Japanese rice wine) or sweet Sherry
    • 1 apple
    • 1/3 cup (packed) brown sugar
    • 1/4 cup unseasoned rice vinegar
    • 1/4 cup asian sesame oil
    • 1 tsp asian spicy sesame oil (optional)
    • 1 tsp chili garlic sauce (optional)
    • 1/4 cup minced garlic (about 15 cloves)
    • 2 large green onions, chopped
    • 5 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones; about 20 pieces)


    1. Combine first 10 ingredients in blender and pulse to blend. Pour into one or two heavy zip plastic bags. Add ribs, seal bag, then turn bag over several times and rub thoroughly to coat ribs evenly. Refrigerate for 6 or more hours or overnight. If refrigerating for 10 hours or less, remove from the refrigerator at least 1 hour before grilling.
    2. Preheat your grill to medium-high heat. Place the ribs on the grill and cover, turning once after 3 1/2 minutes. Spoon or brush extra marinade onto the ribs for additional flavor. Remove from grill after ribs have cooked 3 1/2 minutes on each side (for medium rare). Mound ribs on platter and serve with kimchi and other korean side dishes.
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    • Nancy Miyasaki
      Nancy Miyasaki
      This is what our kids love to order at Korean restaurants, and these came out just as good if not better than any we've had out to dinner. They are so tender, and they remained tender, while gaining flavor, in the refrigerator. They were gobbled the next day for both lunch and dinner, so make extra! Normally these can be pretty expensive, but we found them on sale at our local grocer for $3.99 a pound. So keep your eye out for specials!
      • Bobby Lovera
        Bobby Lovera
        Sounds delicious!
        I love to make things like this from scratch as opposed to buying a Korean Bulgogi marinade which already has the Asian pear ingredient because the premade sauce is just too salty.
        John-A-Gold Apple is candy sweet and makes a good ingredient for curries and bbq.
        • Therese
          Tried the recipe and the whole family loved it!
          I used a red pear instead of the apple in the marinade


          • Claudia lamascolo
            Claudia lamascolo
            The sauce sounds wonderful will be trying this one soon! I just have to get the rice wine.
            • david spottiswood
              david spottiswood
              I thought this was outstanding

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